Growing Spinach: Tips for Spring in Moderate Mediterranean Climates

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Late spring, or late March to the beginning of May, concludes the ideal window for growing spinach in many moderate Mediterranean climate areas. Spinach grows best in full sun with cool-to-warm daytime temperatures of about 50° to 70°F. It may underperform, bolt, or become bitter above 80°F or during long summer days; and may bolt during cold and short fall-and-winter days. Spinach planted after this spring planting window will often suffer, bolt, or become bitter before providing a full yield during warm late-spring weather.

Lavewa is a savoy-type open-pollinated spinach variety that was an All American Selections winner in 1952, now old enough for most gardeners to consider it a heirloom. It is reliable, cold tolerant, slightly heat-tolerant, and mildew-resistant; a great all-around choice. Bloomsdale is a classic heirloom that is slow to bolt during cold weather but may be prone to mildew. Viroflay or Monstrueux de Viroflay is a vigorous, extremely productive, semi-savoyed variety with a uniquely sweet, mild flavor.

For spinach lovers and skilled gardeners willing to provide shade during summer heat waves and risk loss of harvest from early bolting, spinach may thrive well into summer during cool years in some areas. Spinach may bolt early or become bitter during occasional heat waves, especially from May through September.

Spinach harvest may be extended somewhat during warm summer weather by providing shade, especially during warm afternoons. See GardenZeus Tips for Shading Vegetables in Hot Weather for Darren’s ideas on shade.

When spinach plants begin to bolt or form a flower stalk, you may wish to harvest the entire plant by cutting it at the root crown. It may be possible to extend harvest slightly by cutting off the flower stalk and continuing to harvest individual leaves, but spinach tends to become bitter quickly after bolting, more so than many other garden greens.

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For tips on storing leafy greens, including spinach see Why is My Lettuce Turning Brown: It’s Probably Ethylene Gas